Round 100 based on Round 35, but without egg, lye water and with less water.
Ingredients:
1. 400g Organic wheat flour (11% protein) from Føtex Supermarket
2. 160ml distilled water
3. 8g (2 tsp) sea salt (2% of flour weight)
4. 5g (2 tsp) extra virgin olive oil (1.25% of flour weight, in addition to the 160ml of liquid)
5. 1 litre of boiling water for cooking each 100g of noodles
Short Instructions:
1. Run the mixing cycle of 3 mins each for 3 times. Dough should look small lumpy and compact like rice grains. Not too hard, not too small.
2. Rest for 20 mins.
3. Mix 1 cycle and extrude straight with udon disc.
4. Bring to rolling boil a pot of water.
5. Cook for 3 - 6 mins, drain and serve as dry noodles or in soup. Cook 3 - 4 minutes if you like it more al dente and springy, 5 - 6 mins if you like it soft and chewy.
6. Drain and bath in cold water, rub away excess starch.
7. Drain away the cold water bath and serve :-)
Long Instructions:
1. Mix 3 times without extruding (Aftee mixing is done, pause the machine and unplug it before it proceeds to extrude. Then on it again to mix). Repeat this twice so that you mix a total of 3 times without extruding.
2. Let the dough rest in the pasta maker’s chamber for 20 mins.
3. Mix once and extrude.
Initially for a min or two, your noodles will fray a little. That’s alright, it will straighten out itself during cooking. After that the noodles will come out nicely. It will look a little “thread-like,” but it’s normal when you use a pasta maker. When you cook the udon, you won’t see it. It will be smooth like industrial udon.
4. Dust with corn starch as it will be elastic and a bit sticky.
5. Roll into a nest to portion it and store in an airtight container. It keeps in the fridge for 5 days and the freezer for 6 months
6. To cook the udon, bring to boil a generous pot of water.
7. Gently add in the udon, and don’t stir it. Otherwise it will beak as udon is made with quite an amount of salt.
8. After 30 seconds or so, gently stir it to separate any strand sticking together.
9. Cover and bring to boil again. Boil for a total of 3 - 6 mins from the moment you drop in your noodles into the pot, depending if you like it al dente or soft and chewy.
10. Storing as you go along after it starts boiling again. Get ready a glass of water on the side. If it looks like the water is boiling over, add some water to bring down the temperature.
11. Test for doneness after 3 mins. Pick up a strand of noodles with a pair of chopsticks, dip it in a glass of water so it won’t burn your lips before you taste it.
12. Once done, drain and wash it under a pot of cold tap water.
13. Rub gently under the water to remove any excess starch.
14. Serve immediately. If you need to wait a little before serving, coat it with some oil so that it doesn’t stick together after some time.
15. If you wish to re-warm it after the cold bath, dip a portion into the warm udon water that you use to cook the udon with.
16. You can also eat it cold with a soy sauce and sesame oil dressing dip
17. You can also add hot soup to your udon and it will give you a warm satisfying hearty bowl of noodles soup🙂
18. You can use the udon for a fried noodle dish (yakiudon)
Additional Information:
Make this today. Chewy perfect. Didn't turn soggy in soup. J Loved it :-)
I have made many different trials of udon without adding eggs, but no matter how I tried, the udon noodles came out fraying.
But adding that little bit of olive oil does magic - it helps the dough to stay soft and elastic and extrude beautifully without fraying. When I tried not to add the olive oil, the noodles frayed badly. Subsequent re-mixing and re-extruding only made the noodles stiff and hard. And they didn't taste chewy after cooking, but went from raw and hard to cooked and soggy. So don't skip the olive oil. You can use any neutral vegetable oil too. But don't worry that the olive oil will overpower the smell and taste. And because it is such a small amount, it doesn't affect the chewiness of the udon noodles.
Adding olive oil lubricates the dough and coats the flour particles, which reduces friction inside the mixing chamber and smoothing the exit through the shaping disc. Oil coats the gluten strands and starch granules, preventing them from sticking aggressively to the internal metal auger, walls, and shaping disc. Less internal friction means the dough moves smoothly under high pressure rather than catching or tearing. Fat slows down and evens out how water is absorbed by the flour, avoiding dry, rigid spots that cause jagged or frayed edges.
The lipid network adds flexibility, allowing the dough strand to stretch and shape cleanly as it exits the small holes of the die without breaking apart.
For an eggless pasta using standard organic wheat flour with 11% protein from Føtex (such as Salling ØKO or Valsemøllen), olive oil isn't just helpful—it is absolutely necessary to prevent fraying.
Because traditional udon aren't made using eggs or a high-protein semolina (which typically sits around 12–13% protein and has coarser granules), the dough lacks the natural structural binders and fats required for heavy extrusion machinery. Regular 11% wheat flour absorbs water incredibly fast, creating a paste-like matrix that tears easily under the extreme friction of the Philips pasta maker.
Adding olive oil will slightly reduce the signature chewiness (the "koshi" texture) of your udon noodles. In traditional udon making, the characteristic dense, elastic chew comes from an uninterrupted, tightly bound gluten network formed by just flour, water, and salt. When you introduce olive oil, it acts as a gluten shortener.
The Philips Pasta Maker DilemmaBecause you are using an extrusion machine with 11% protein wheat flour and no egg, you are caught in a trade-off:With Olive Oil: The noodles will extrude beautifully with smooth, flawless edges, but they will have a slightly softer, more "Western pasta" bite.Without Olive Oil: The noodles will have that authentic, dense udon chew, but the dough might fray, tear, or clog the machine during extrusion due to friction.
Through trial sand errors, I find that adding 5g of olive oil for 400 flour is the sweet spot, whereby noodles extruded out doesn't fray (although it may look a little thread like) while still maintaining the majority of the chewiness.
This is the organic wheat flour I use from Føtex Supermarket.
.HEIC)
Mix all the dry ingredients (wheat flour, wholewheat flour and salt) together and add them into the pasta maker's chamber.
.HEIC)
Add distilled water to 160ml mark (distilled water is basically boiled water that is cooled down)
Start the mixing and slowly pour in the liquid (distilled water and olive oil) and run the machine for 3 cycles of mixing (each cycle is 3 minutes).
After one cycle of mixing, the dough should look like the above.
After the second cycle of mixing, the dough should look like the above.
After the third cycle of mixing, the mixture should look lumpy like the above. Do not be tempted to add more liquid. It will be compact and hold its shape when pressed, but it doesn't stick to your hand.
Close-up
Run another mixing cycle (4th cycle of mixing) and extrude straight away using the udon disc. The dough looked like the above after the 4th cycle of mixing.
In the beginning of the extrusion, the noodles might fray a little as they come out for 1-2 minutes, but that's ok, and it won't affect the taste.
Here they come :-)
It is no longer fraying :-) The noodles looked a bit thread-like, but this is normal using the Philips pasta maker. It won't look like that after cooking, but it will look just like udon noodles.
Bring to a rolling boil a pot of water (1 litre for every 100g of noodles), gently add in the udon noodles.
After about 30 seconds, gently stir to prevent them from sticking together.
Cover so that it will come to boil again faster.
Stir as you go along after it starts boiling again. Watch that it doesn't boil over. Get ready a glass of cold water ready on the side. If it looks like the water is boiling over, add some water to bring down the temperature and let it come to boil again. Let them cook for 3 - 6 minutes from the moment you added in the noodles into the boiling pot of water, the duration depends on whether you like them al dente or soft and chewy. Test for doneness after 3 minutes.
Pick up a strand of noodles with a pair of chopsticks, dip it in a glass of water so it won’t burn your lips before you taste it.
Once done, drain and
and wash it under a pot of cold tap water.
Rub gently under the water to remove any excess starch.
Drain off the cold tap water.
Serve it immediately. If you need to wait a little before serving, coat it with some sesame oil or olive oil so that it doesn’t stick together after some time.
You can also drain and serve directly, but the udon noodles will firm up after taking a cold bath and taste chewier. If you wish to re-warm the udon noodles after the cold bath, dip a portion into the warm udon water that you use to cook the udon with for 10 seconds or so.
You can eat them cold or warm on its own with a bit of soy sauce.
You can also add soup and eat them as noodle soup :-)
You can sprinkle some shredded nori (roasted seaweed) on top of your udon noodle soup :-)
You can use them for fried noodles (yakiudon).
You can use them for fried noodles (yakiudon).
7 September 2026: Today, our Little FECS, who is now 17 years old and starting high school this year, enjoyed a bowl of udon noodle soup as his after school snack. He loved the homemade udon noodles, and that made me very happy :-)
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